Dog3 <dognospam@adjfkdla;not> wrote in
4:

> Wayne > :
>
>> "George" > wrote in
>> :
>>
>>>
>>> "Wayne" > wrote in message
>>> ...
>>>> That's the typical result I get when I search for information on
>>>> any one of these "paté like" sausages, and references to
>>>> "gooseliver" don't really refer to the livers of geese.
>>>>
>>>> In examining product labels, all three seem to be made of varying
>>>> combinations of pork, pork liver, and other pork products, along
>>>> with various flavorings, fillers, etc. Ingredients also seem to
>>>> vary considerably between brands of the same-named sausage.
>>>>
>>>> When I was a kid, my mom would buy liverwurst, but would not buy
>>>> braunschweiger or gooseliver, regardless of brand. She insisted
>>>> that that there were distinct differences between the three
>>>> products, by type but not by brand. She only liked liverwurst.
>>>>
>>>> The other day I found two products, braunschweiger and gooseliver,
>>>> side by side in the dairy case, both produced by the same
>>>> manufacturer. On closer examination, most ingredients were the
>>>> same but the braunschweiger contained bacon and the gooseliver
>>>> contained pork snouts. I bought the branschweiger; I wasn't quite
>>>> ready for pork snouts! :-) I'm sure if I had tasted it, I'd never
>>>> have known.
>>>>
>>>> The question for me is, is there a difinitive difference between
>>>> the three named sausages.
>>>>
>>>> Any liver sausage experts out there?
>>>>
>>>
>>> The braunschweiger is smoked and the liverwurst isn't. My friend
>>> owns a third generation German butcher shop and makes both. I like
>>> them but he told me they are 40% pork liver + 60% pork fat so they
>>> don't fit the "heart smart" category...
>>
>> Thanks, George. Yes, at this point in my life, any of these liver
>> sausages has to be an occasional treat. The last package of
>> braunschweiger I bought listed 18 fat grams of fat for a 2 oz.
>> serving, 6 grams of which were saturated fat.
>>
>> Tastes certainly do change over the years. When I was growing up I
>> really didn't care much for any of the liver sausages, although I
>> would eat a sandwich made of it and onion if my mother served it.
>> Over the past couple of years I've developed a liking for it,
>> particularly the braunschweiger, which has almost become a craving.
>>
>
> I'm horrible with it. Not only do I buy it but I always do the buy 1
> get one free sales. I love pate' as well. The Braunschweiger, for me,
> is great on rye with some grated onion. Red onion is good too. Maybe
> a little lettuce. I'm not big on mayo with the sausage but it's okay.
>
>
> Now, do you like deep fried chicken gizzards and livers? I do.
>
> Michael
>

I'll take the livers, but probably pass on the gizzards.

A friend from years ago used to make a supper dish with chicken livers
that I really liked. Not a recipe exactly, but here are the general
directions.

Chicken Livers
Flour
Green Bell Pepper
Red Bell Pepper
Vidalia Onion
Unsalted Butter
Olive Oil
Salt & Pepper, to taste
1/2 to 1 cup Chicken Broth

Cooked White Rice

Cut peppers and onion in largish chunks; set aside.

Dredge chicken livers in seasoned flour. In a large skillet, lightly
brown/cook livers in a mixture of butter and olive oil. Remove livers
from skillet and set aside.

Add peppers and onion to skillet. Stir fry until tender but still very
crisp.

Add as much chicken broth as deired and quickly bring to a boil. Reduce
heat to simmer and add chicken livers. Cook long enough heat thru.

Serve over steaming hot rice.

---------------------------------------------------------------------

This is really tasty!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.